Food ingredients and raw materials (5 cr)
Code: TE00BV66-3004
General information
- Enrollment
-
01.06.2024 - 06.09.2024
Registration for the implementation has ended.
- Timing
-
02.09.2024 - 31.12.2024
Implementation has ended.
- Number of ECTS credits allocated
- 5 cr
- Local portion
- 5 cr
- Mode of delivery
- Contact learning
- Teaching languages
- English
- Degree programmes
- Degree Programme in Biotechnology and Chemical Engineering
Realization has 15 reservations. Total duration of reservations is 55 h 45 min.
| Time | Topic | Location |
|---|---|---|
|
Tue 03.09.2024 time 08:00 - 10:00 (2 h 0 min) |
Food module I Introduction - Food ingredients and raw materials TE00BV66-3004 |
LEM_A311
Teoriatila
|
|
Fri 06.09.2024 time 10:00 - 12:00 (2 h 0 min) |
LabIntro - Food ingredients and raw materials TE00BV66-3004 |
LEM_A309
Teoriatila
|
|
Tue 10.09.2024 time 09:00 - 15:00 (6 h 0 min) |
Labday 1 Food ingredients and raw materials TE00BV66-3004 |
LEM_A216
Kemian laboratorio 2
LEM_A215 Kemian laboratorio 1 |
|
Fri 13.09.2024 time 12:00 - 14:00 (2 h 0 min) |
Theory 1 Food ingredients and raw materials TE00BV66-3004 |
LEM_A311
Teoriatila
|
|
Tue 17.09.2024 time 12:00 - 18:00 (6 h 0 min) |
Labday 2 Food ingredients and raw materials TE00BV66-3004 |
LEM_A216
Kemian laboratorio 2
|
|
Tue 24.09.2024 time 10:00 - 16:00 (6 h 0 min) |
Labday 3 Food ingredients and raw materials TE00BV66-3004 |
LEM_A216
Kemian laboratorio 2
LEM_A215 Kemian laboratorio 1 |
|
Fri 27.09.2024 time 10:15 - 14:30 (4 h 15 min) |
Webinar on Sensory sciences - Food ingredients and raw materials TE00BV66-3004 |
LEM_A317
Teoriatila
|
|
Tue 01.10.2024 time 10:00 - 16:00 (6 h 0 min) |
Labday 4 Food ingredients and raw materials TE00BV66-3004 |
LEM_A216
Kemian laboratorio 2
LEM_A215 Kemian laboratorio 1 |
|
Fri 04.10.2024 time 12:00 - 14:00 (2 h 0 min) |
Vierailuluento siirretty 1.11. Food ingredients and raw materials TE00BV66-3004 |
|
|
Tue 08.10.2024 time 09:00 - 15:00 (6 h 0 min) |
Labday 5 Food ingredients and raw materials TE00BV66-3004 |
LEM_A216
Kemian laboratorio 2
LEM_A215 Kemian laboratorio 1 |
|
Tue 22.10.2024 time 09:00 - 15:00 (6 h 0 min) |
Rästi labday Food ingredients and raw materials TE00BV66-3004 |
LEM_A216
Kemian laboratorio 2
LEM_A215 Kemian laboratorio 1 |
|
Tue 29.10.2024 time 12:00 - 14:00 (2 h 0 min) |
Theory Food ingredients and raw materials TE00BV66-3004 |
LEM_B161
IT-oppimistila Ahti
|
|
Tue 05.11.2024 time 10:00 - 12:00 (2 h 0 min) |
Theory Food ingredients and raw materials TE00BV66-3004 |
LEM_B166
Kullervo
LEM_B161 IT-oppimistila Ahti |
|
Mon 18.11.2024 time 12:00 - 14:00 (2 h 0 min) |
EXAM Food ingredients and raw materials TE00BV66-3004 |
LEM_B163
Vellamo muunto
|
|
Wed 04.12.2024 time 12:00 - 13:30 (1 h 30 min) |
Uusintatentti/ Re-Exam Food ingredients and raw materials TE00BV66-3004 |
LEM_A308
Teoriatila
|
Evaluation scale
H-5
Content scheduling
The participants are able to describe the main ingredients and composition of food products.
The participants are able to describe typical carbohydrates, starch, proteins and lipids in food products and their typical reactions and effect on food products and processing.
The participants learn their typical reactions in food processing and during shelf life and they learn the effect of water to the food products shelf life and to chemical reactions.
The participants are able to analyze the most important food nutrient contents.
Students are able to name most common food improvement substances; additives, aromas and enzymes and they are able to apply them into practice.
Schedule september-october 2024
Objective
The participants are able to describe basics of human nutrition and are able to recognize and describe nutrient´s chemical structures, features and chemical reactions. The participants are able to define raw-materials and food products chemical composition and it´s meaning to product quality and safety. They are able to recognize primary production´s effect on food product´s carbon footprint applying sustainable development principles.
Content
- Food products main nutrients, minerals, trace elements and vitamins
- Food product nutrient content and different analysis
- Food improvements; additives, aromas and enzymes and usage in food processing
Materials
The course will be held in English. Students gather their own material. Material delivered during lessons. The course material is provided in Its Learning.
Teaching methods
Course includes classroom teaching and laboratory work. There will be also teamwork.
Exam schedules
Exam by the end of the course.
International connections
International studies, Team learning, Based on working-life needs, Digi-learning
Completion alternatives
No alternative methods for the implementation.
Student workload
Contact lessons: theory 2 cr and laboratory work 3 cr. Laboratory work is done in pairs and all experiments compulsory. After each laboratory experiment you have to return a laboratory report and it has to be returned and approved before the next course. The relevant pretasks need to be completed and handed in before each laboratory experiment in order to for the student to be allowed to start working on the lab assignment. The final exam will cover both theory and laboratory work.
Further information
No alternative methods for the implementation.